The journey of building something from the ground up is often filled with unexpected twists and turns, and Ion Volosciuc and Cláudia Martins’ story is certainly no different. As Co-Founders of Hyphae, a startup part of our Disruption 23/24 program, their journey embodies the spirit of “go for it” and fearlessness in taking risks.
A decade ago in Portugal, amidst the festivities of Carnaval in Portimão, Ion, with his Eastern European heritage, and Cláudia, a native of Covilhã, crossed paths in a moment that would change the trajectory of their lives. This chance encounter sparked a conversation that laid the foundation for a partnership built on shared dreams and a mutual love for pushing boundaries.
Before diving into entrepreneurship, Ion spent nearly two decades honing his skills in the hospitality industry, while Cláudia pursued her career in optometry in London. After a few years of dating, they relocated to London, where their shared drive for success fueled a friendly competition, propelling them to excel in their respective fields.
Their journey into startups began in London when they became captivated by the concept of creating biomaterials from waste. Ion’s discovery of mycelium-based biomaterials during the pandemic lockdown ignited a revelation within him. After thorough research, Ion approached Cláudia with his findings, and they decided to explore this avenue further, driven by a determination to make a difference.
Realising the importance of securing a sustainable income to support their growing family, the couple made a bold decision to focus on cultivating mushrooms as their initial business venture. The idea focused around selling fresh mushrooms followed by mushrooms with functional varieties with the end goal being creating biomaterials.
And with this in mind that they return back to Portugal, where they embarked on their entrepreneurial path in urban farming, driven by their desire to make a positive impact on the environment and society. Gribb, their consumer-facing brand, and Hyphae, their business-to-business (B2B) arm, are born.
Pictured: Locally sourced organic waste formed in landfills which introduce a certified organic mycelium which creates their base material.
Settling in Portimão, Ion’s hometown, was an obvious decision, as they noticed a lack of similar ventures in the area. With determination, they wasted no time and quickly found an ideal production location. Staying true to their plans from London, they began cultivation and expanded their product range, launching their first product in December 2021, just six months after starting their operations.
Their business flourished, boasting sales of both culinary and medicinal mushrooms within a year. By November 2023, they strategically closed the production of culinary mushrooms, focusing their efforts elsewhere. Throughout 2021 to 2023, Ion and Cláudia tirelessly laboured, testing, studying, and developing towards their ultimate goal: launching Hyphae. This ambitious project aimed to revolutionise packaging by utilising mycelium-based biomaterials, driven by their dream of creating a sustainable future through innovation.
In the end, Ion and Cláudia’s ventures highlight the power of unexpected connections, calculated risks, and a shared vision for a greener future. Like mycelium itself, their journey continues to branch out, offering a glimpse into the possibilities that sprout from chasing wild ideas.
